In progress, Tepache. Water, pineapple, piloncillo, spices, beer. Magic.
Tepache: day 7. The foaming is a good thing.
The horchata drink mix experiment #1. Making horchata backwards: grind the rice, sugar, vanilla bean, cinammon stick, powdered milk, THEN soak. The use of vanilla bean vs. extract is a wee bit too vanilla-y. When working backwards the usual amount of cinammon stick is far too much. Powdered milk was surprisingly a decent substitute for evaporated milk. Experiment #2 coming after I drink the gallon of horchata in my fridge, which begs the question, is a ‘gourmet’ horchata drink mix a necessity when it is readily available in any Mexican grocery store? Perhaps better stick to the cajeta…